In medium bowl, beat eggs, half-and-half, chives, dill and pepper.

Gently fold in salmon.

In 9- or 10-inch nonstick skillet with sloping sides, heat oil over low heat.

Pour egg mixture into skillet.

Using 2 teaspoons, drop cream cheese in pieces over egg mixture.

Cover; cook 12 to 15 minutes or until lightly browned and bottom is set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet.

Cut into wedges.

Garnish with lemon wedges.